Multi-Grain Banana Muffins

My multi-grain banana muffins use zero white flour and zero added sugar. The ripe bananas give all the sweetness they need, and the grains give fiber and protein.

I use whole wheat pastry flour instead of straight whole wheat flour. You could really use either one, however, the straight whole wheat flour tends to be more dense when baking. The pastry flour gives it more of the traditional muffin texture.

Amaranth is also used in this recipe. Amaranth is considered an ancient grain, originally from South America. Among its nutritional benefits are the amino acids, lysine and methionine. These are largely absent in most other flours.

You can find amaranth flour online and even on the shelf at Sprout’s Farmers Market or Whole Foods Market.